I am always looking for a good side dish, and these fit the bill. And how much easier can it get than throwing everything in one pot and letting it cook? I don’t get to cook with saffron too much, and that’s a shame. These were really good!
New Potatoes with Parsley and Saffron
YIELD: 4 servings (serving size: 4 potatoes)
HANDS-ON: 6 MINUTES
TOTAL: 29 MINUTES
1/2 cup water
1/4 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
Dash of saffron threads
1 pound small red potatoes
1. Combine all ingredients in a medium saucepan over medium-high heat. Bring mixture to a boil. Cover and reduce heat to medium-low; cook 20 minutes or until potatoes are tender when pierced with a knife. Serve immediately.